What people eat in Bayelsa
Seafood, palm fruit, and the country's best-regarded soups.
The South-South is where Nigerian cooking gets richest, and the coast puts fish and shellfish in almost everything.
- Edikang ikong — a dense vegetable soup with waterleaf and pumpkin leaf, and about as good as soup gets.
- Afang — okazi leaf soup, often with dried fish.
- Banga — palm fruit soup, eaten with starch in the Delta and with rice elsewhere.
- Fisherman soup — fresh river fish and periwinkle in peppered broth.
- Starch — a stiff, translucent swallow made from cassava starch, particular to the Delta.
- Ekpang nkukwo, atama soup, and roasted fish sold by the roadside in the evening.
If you eat seafood at all, this is the posting for it. Periwinkle is eaten out of the shell with a pin — watch somebody do it once before you try.